RECIPE: I came across a few condiment recipes that sound like they would be fun. REC: Umami Ketchup

RECIPE:
dawn_mo

dawn_mo

Well-known member
Umami, a savory taste associated with foods like aged cheese and mushrooms, is the signature flavor of this delicious condiment, which is served at the LA restaurant Umami Burger.

Umami Ketchup

Source: Saveur Related Topics: Tomato Saute Condiments and Sauces American Easy

1 28-oz. can whole peeled tomatoes

3 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

1⁄2 cup cider vinegar

1⁄3 cup packed dark brown sugar

2 tbsp. tomato paste

1 tsp. kosher salt, plus more to taste

2 tsp. tamari

2 tsp. worcestershire

2 tsp. oyster sauce

5 anchovies, finely chopped and mashed into a paste

1. Purée tomatoes in a blender; set aside. Heat oil in a 4-qt. saucepan over medium heat. Add onions; cook until soft, about 8 minutes. Add tomato purée, vinegar, brown sugar, tomato paste, and salt; cook, stirring occasionally, until thick, about 1 hour.

2. Purée cooked tomato mixture in a blender. Transfer to a bowl; season with salt and stir in remaining ingredients. Cover and chill before using.

MAKES ABOUT 2 CUPS

http://www.saveur.com/article/Recipes/Umami-Ketchup

 
REC:Sriracha Chile Sauce Recipe (Tuong Ot Sriracha)

If you go to the link, there is a lot more info than just the recipes.

Fermented Sriracha Chile Sauce

Less garlic is used here versus in the fresh version because the fermentation accentuates the garlic flavor too much. On my first round of tastings with Pim and David Kinch, we all found that using the same quantity of garlic as the fast version produced a jolting, unpleasant garlicky kick.

Makes 1 ¼ cups

¾ pounds Fresno, Holland (long), Jalapeno or Cayenne chiles, snipped, halved lengthwise and coarsely chopped
2 cloves garlic
1 ¼ teaspoons kosher salt
2 ounces (2 tablespoons) Thai or Vietnamese palm sugar, or 1 tablespoon light brown sugar
1/4 cup distilled white vinegar
Water, as needed

1. Combine the chiles, garlic, salt, and sugar in a food processor and chop finely to a texture like that of wet oatmeal. Transfer the mixture to a glass bowl or jar and cover with plastic wrap. Set aside at room temperature for 3 to 4 days, until small bubbles have formed under the surface of the mixture. If a little fuzzy mold forms, lift it off with a fork or knife and discard.


After 3 days (72 hours), check for bubbles as sign of fermentation!

2. Put the fermented mixture and vinegar into small saucepan. Bring to a boil, then lower the heat to simmer for 5 minutes.

3. Remove from the heat and set aside to cool to room temperature. Transfer to a blender and puree for about 3 minute, until a smooth, orange-red mixture forms. Add the water to facilitate the pureeing, if needed.

4. Position a fine mesh strainer over a clean bowl. Then pass the chile sauce through, pressing on the solids with a spatula or spoon to extract as much chile sauce as possible. The mixture is often slightly too thick for me so I’ll stir 1 tablespoon of water into the finished chile sauce. Let the flavor develop and bloom for a few hours before using. Taste it and make any flavor adjustment with salt, sugar or vinegar. Store in a jar and keep refrigerated for 1 month. Bring it to room temperature before using.

Fresh Sriracha Chile Sauce

This quick version of Srirach comes together in a jiffy and is extra terrific when you’re in a pinch. With the extra garlic, I prefer an extra kick from the sugar. On the first time out, start with the smaller quantity and work your way up to tinker with the flavor. Because this version is fast to prepare, you can also make half batches and play with the flavors that way too.

Makes 1 ½ cups

¾ pounds Fresno, Holland (long) or Cayenne chiles, snipped, halved lengthwise and coarsely chopped
4 cloves garlic
1 ¼ teaspoons kosher salt
2 to 3 ounces (1 ½ to 3 tablespoons) Thai or Vietnamese palm sugar, or 1 ½ to 2 tablespoon light brown sugar
1/4 cup distilled white vinegar
½ cup water

1.Put the chiles, garlic, salt, sugar, vinegar and water in small saucepan. Bring to a boil over high heat, then lower the heat to vigorously simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.

2. Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Add water by the teaspoon to facilitate the pureeing, if needed.

3. Position a fine mesh strainer over a clean bowl. Then pass the chile sauce through, pressing on the solids with a spatula or spoon to extract as much chile sauce as possible. If the mixture is too thick, stir in water by the tablespoon of water. Let the flavor develop and bloom for a few hours before using. Taste it and make any flavor adjustment with salt, sugar or vinegar. Store in a jar and keep refrigerated for 1 month. Bring it to room temperature before using.

Notes: Recipes adapted from Robert Danhi's Southeast Asian Flavors (Mortar & Press, 2008)

http://www.vietworldkitchen.com/blog/2009/07/homemade-thai-style-sriracha-chile-sauce-recipe-tuong-ot-sriracha.html

 
REC: Homemade Chili Garlic Sauce Recipe (Tuong Ot Toi)

Lili’s Cooked Chili Garlic Sauce

6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
4 cloves garlic, chopped
½ teaspoon salt
1 1/2 tablespoons sugar
1 1/2 tablespoons distilled white vinegar

Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar and store in the refrigerator. Makes a scant 2/3 cup.


Chuck’s Raw Chili Garlic Sauce

6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
3 cloves garlic, chopped
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons distilled white vinegar

Put all the ingredients in an electric mini chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small jar and refrigerate. Let stand at least 30 minutes before using to allow the flavors to blend. Makes about 2/3 cup.

Note: Chuck says that if your concoction is too hot, add some bell pepper to tone it down. You can also mitigate the heat with sugar, salt and/or vinegar.

http://www.vietworldkitchen.com/blog/2007/10/homemade-chili-.html

 
I had this at Umami Burger when I went for a

"taste test" a while ago. I may be in a minority but I found it significantly underwhelming.

Different, yes. Fabulous, not so much. I was also underwhelmed by the well reviewed burgers and buns so maybe I was just in an underwhelmed state of mind. Quien sabe?

 
Here you go suz REC: Jan's Thai BBQ Sauce

I used to sell this at the FM which is why it is such a large quantity. I used to buy the ingredients at Smart and Final (oh how I miss that store). They have bottles of sweet chile sauce, and I would guess they are about 32 ounces or so. I haven't been able to find the same brand here, but any brand should be fine. I used to pack this in pint jars and waterbath for about 20 minutes.


* Exported from MasterCook *

Jan's Thai Barbecue Sauce

Recipe By :Jan Emerson
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Sauce Dawn's Recipe

Amount Measure Ingredient -- Preparation Method

12 cups ketchup
4 bottles Thai sweet chlie sauce
2 caps Liquid Smoke flavoring
3 tablespoons black pepper
3 cups cider vinegar
3 tablespoons cayenne

Mix all ingredients together and use as you would any barbecue sauce. Go easy with the liquid smoke, but don't leave it out. That was my first inclination, but it really makes it.
P.S. See my friend's original note to me. This is absolutely delicious! The Thai sweet chile sauce is in the Asian section of your market, or go to an Asian market and get it.

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NOTES : I use about 2/3 ketchup w/ 1/3 sweet chili sauce (the Thai variety), a splash of liquid smoke, lots of pepper, splash of vinegar and about a tablespoon of dried hot chile powder. I make it HOT! Sometimes I add some brown sugar but the chili sauce is usually sweet enough.

 
Thank YOU! I do the Gretchen's Pulled Pork recipe with this as the sauce. It's an incredible recipe.

 
Dawn, do you have the China Moon cookbook? I love the chili oil recipe.

The author specifically references the "goop" at the bottom -- chili flakes, garlic, ginger, Chinese fermented black beans. I double the goop...it's delicious!

 
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